Vitamins

Lactic Acid Bacteria, including species such as Lactobacillus and Bifidobacterium, play a crucial role in the fermentation process of curd/yogurt. During fermentation, these bacteria produce enzymes that help convert lactose (milk sugar) into lactic acid. This process of acidification gives curd its characteristic tangy taste and thick texture.
Apart from lactic acid production, LAB can also synthesize certain vitamins, including Vitamin B₁₂. Vitamin B₁₂ is a complex and important nutrient that is naturally produced by certain bacteria and archaea. In the case of curd fermentation, specific strains of LAB can contribute to the production of Vitamin B₁₂, increasing its levels in the final product.
It's important to note that the Vitamin B₁₂ content in curd can vary depending on the specific bacterial strains used for fermentation, the processing methods, and the initial ingredients. Nonetheless, LAB fermentation can potentially increase the Vitamin B₁₂ content in curd.